There’s something incredibly nostalgic about peanut butter for me. Growing up, my mom always had a jar of it in the pantry, and it became a staple in our household, from simple PB&J sandwiches to more indulgent treats like this Peanut Butter Cheesecake. This recipe is one that I’ve tweaked and perfected over the years, and it never fails to bring back those fond memories of childhood. The combination of creamy peanut butter and rich chocolate ganache makes it a dessert that’s hard to resist.
One of the things I love most about this cheesecake is how simple it is to prepare. The crust, made from crushed Oreo cookies, is a perfect base that adds a bit of crunch and chocolatey goodness. The filling is a luscious blend of cream cheese, powdered sugar, and peanut butter, creating a silky smooth texture that pairs beautifully with the rich crust. And the coconut cream ganache on top? It’s the perfect finishing touch, adding a layer of decadence that takes this cheesecake to the next level.
If you’re looking to experiment with this recipe, there are a few variations that I highly recommend. For a slightly different flavor profile, you can swap out the peanut butter for almond or cashew butter. If you’re a fan of a bit of crunch, try adding some chopped peanuts or crushed pretzels to the top of the ganache before it sets. And for those who love a bit of salt with their sweet, a light sprinkle of sea salt over the ganache can add a delightful contrast that enhances all the flavors.
This Peanut Butter Cheesecake is perfect for family gatherings, potlucks, or any occasion where you want to impress your guests with a delicious and memorable dessert. Trust me, once you make this, it’ll quickly become a favorite in your household too.
Making Peanut Butter Cheesecake
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Ingredients
- 1 cup full-fat coconut cream
- 1 cup chocolate chips (or chopped chocolate bar)
- 24 Oreo cookies
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup melted butter
- 1 cup peanut butter
- 2 1/4 cups cream cheese
- 1 3/4 cups powdered sugar
Directions
- Crush the Oreo cookies into fine crumbs and blend them with the melted butter. Firmly press this mixture into an 8 or 9-inch springform pan and set it aside.
- In a large mixing bowl, beat together the cream cheese and powdered sugar until they are well combined. Mix in the vanilla extract and peanut butter, beating until smooth. Slowly add the heavy cream, mixing until fully incorporated and the mixture is creamy.
- Spread the cheesecake mixture over the prepared crust and refrigerate for a minimum of 6 hours or overnight to set.
- To make the ganache, warm the coconut cream in the microwave or on the stovetop until heated through. Add the chocolate chips and let sit for 1-2 minutes, then whisk until smooth. Pour the ganache over the chilled cheesecake.
- Refrigerate for an additional 30 minutes before slicing and serving.
FAQs:
Can I use a different type of cookie for the crust?
Yes, you can use any type of cookie you prefer. Graham crackers, digestive biscuits, or even peanut butter cookies can be great alternatives to Oreo cookies.
Is there a substitute for coconut cream?
If you don’t have coconut cream, you can use heavy cream or a combination of heavy cream and coconut milk to achieve a similar consistency and flavor for the ganache.
How long does the cheesecake need to chill?
The cheesecake should chill for at least 6 hours, but for best results, it’s recommended to refrigerate it overnight. This allows the cheesecake to set properly and develop its flavors.
Can I use a regular cake pan instead of a springform pan?
While a springform pan is ideal for cheesecakes because of its removable sides, you can use a regular cake pan. Make sure to line it with parchment paper to help remove the cheesecake more easily.
How do I prevent the cheesecake from cracking?
To avoid cracks, ensure that you mix the batter on low speed to minimize air bubbles. Additionally, let the cheesecake cool gradually in the refrigerator, and avoid opening the fridge door frequently while it sets.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator until you’re ready to serve. Just make sure it’s well-covered to prevent it from absorbing other fridge odors.
Peanut Butter Cheesecake
Ingredients
- 24 Oreo cookies
- 1/4 cup butter melted
- 1 cup coconut cream full fat
- 1 cup chocolate chips can use a chopped up chocolate bar
- 2 1/4 cups cream cheese
- 1 3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1/2 cup heavy cream
Instructions
- Crush the Oreo cookies into fine crumbs and mix them with the melted butter. Press this mixture into an 8 or 9-inch springform pan and set aside.
- In a large bowl, beat the cream cheese with the powdered sugar until well combined. Add the vanilla extract and peanut butter, continuing to beat until smooth. Gradually pour in the heavy cream and mix until fully incorporated and creamy.
- Spread the cheesecake filling over the prepared crust and refrigerate for at least 6 hours or overnight.
- For the ganache, heat the coconut cream in the microwave or on the stovetop until warm. Add the chocolate chips and let them sit for 1-2 minutes before whisking until smooth. Pour the ganache over the chilled cheesecake.
- Refrigerate for another 30 minutes before slicing and serving.
